Cock Robin however comes to mind.

At least in that nursery rhyme someone
admitted to committing a crime, though.

No subpoenas required either.

Needn't have one, as there was a confession.

When it gets to the point where tofu and chicken breast don't

taste

too much different....

I find that tofu often has a pleasant flavor.

Tastes better than some chicken.

And there are those who think it doesn't
taste like anything. They wrong.

Pork is supposed to be red. Or at least pink. This pale stuff

is

just ... weird.

You cook it with sherry and soy, and it
almost comes to life. A zombie life, maybe.

The marketroids are trying to eat our brains? I can imagine taking
the ground version, and making a meat loaf with taco seasoning mix in
a pinch. That might help it. It works on TVP, so the tasteless meat proteins might work too.

As we've discussed here, it is one skill
taking good ingredients and making good food
but also an important skill to make something
decent out of something indecent. Sometimes
it's simply a matter of covering up, but sometimes
that's not all one needs to do.

I've had a couple chicken dishes recently,
but they were Asian chickens, and even the
white part had some taste.

Sounds good to me.

Every little stall offers something good.
Fresh naturally-grown ingredients, simple
cooking, specializing in a limited number
of products. Michelin-starred hawker stalls
and holes in the wall, some of them.

baseline that one can compare with current
perceptions.

Or just use a standardized product to use to test perceptions and
then use that to figure out where the baseline has meandered this
week.

Or have a memory. People sometimes ask how
I can remember stuff like that, and a;; I
can say is, doesn't everybody?

I know that feeling. I randomly memorize things sometimes with no
conscious intent to do so. I also "taste" things in my head when I'm cooking. Some folks can't figure that one out either.

99% of the time I know pretty much how what
I'm cooking is going to taste. The rest of the
time I fake it.

Possibly, but I at least attempt to do things the healthy way.

Fail

miserably mind, but try.

I can't cast many stones any more - after 55
or so, it's unclear whether the errors of my
ways have come back to haunt me or whether
something happened to make my life take a dive.

Like me, it's probably an evil mix of the two. Some of my problems
are self-inflicted and others are caused by continuing to breathe.

Sometimes the mix is evil, sometimes maybe
it just seems to be.

Title: Tiessennau Mel (Honey Cakes)

Sounds good to me. Honey and cinnamon generally does.

---------- Recipe via Meal-Master (tm) v8.01

Title: Honey-Spice Apple
Categories: Fruits, Desserts
Yield: 2 servings

2 ea Cooking Apples; Med. 1/4 ts Cinnamon; Ground
2 tb Raisins 2 ts Regular Margarine Or
Butter
2 tb Honey

Core the apples and pare a 1-inch strip of skin from around the middle of
each to prevent splitting. Place the apples in two 10-oz custard cups.
Pack the raisins into the apples. Mix the honey and cinnamon, pour over
the raisins and into the apples. Top with margarine. Cover tightly and
microwave on high (100%) until tender when pierced with a fork, 3 to 4
minutes. Serve warm with cream, if desired. Source unknown

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Cock Robin however comes to mind.

At least in that nursery rhyme someone
admitted to committing a crime, though.

No subpoenas required either.

Needn't have one, as there was a confession.

Could get thrown out on a technicality.

I find that tofu often has a pleasant flavor.

Tastes better than some chicken.

And there are those who think it doesn't
taste like anything. They wrong.

It tastes like factory-raised chicken.

a pinch. That might help it. It works on TVP, so the tasteless

meat

proteins might work too.

As we've discussed here, it is one skill
taking good ingredients and making good food
but also an important skill to make something
decent out of something indecent. Sometimes
it's simply a matter of covering up, but sometimes
that's not all one needs to do.

There are whole cuisines based on doing just that.

Sounds good to me.

Every little stall offers something good.
Fresh naturally-grown ingredients, simple
cooking, specializing in a limited number
of products. Michelin-starred hawker stalls
and holes in the wall, some of them.

Sounds like a good place to be.

Or have a memory. People sometimes ask how
I can remember stuff like that, and a;; I
can say is, doesn't everybody?

I know that feeling. I randomly memorize things sometimes with

no

conscious intent to do so. I also "taste" things in my head when

I'm

cooking. Some folks can't figure that one out either.

99% of the time I know pretty much how what
I'm cooking is going to taste. The rest of the
time I fake it.

I'm usually only sure about 75% of the time.

something happened to make my life take a dive.

Like me, it's probably an evil mix of the two. Some of my

problems

are self-inflicted and others are caused by continuing to

breathe.

Sometimes the mix is evil, sometimes maybe
it just seems to be.

And sometimes you just have to wonder.

Title: Honey-Spice Apple

Done this before. We used to get tons of apples every year when I was
a kid and we had to bake apples at least once.

Categories: Fruits, Desserts
Yield: 2 servings

2 ea Cooking Apples; Med. 1/4 ts Cinnamon;

Ground

2 tb Raisins 2 ts Regular

Margarine Or


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